Candied Bacon Recipe: The Ultimate Sweet & Salty Indulgence

Alfred Yundt DDS 19 Jun 2025

Prepare to embark on a culinary journey that will forever change your perception of bacon. The candied bacon recipe is more than just a dish; it's an experience, a symphony of flavors that dances on your palate. Imagine the irresistible crunch of perfectly cooked bacon, now imagine it coated in a glistening, caramelized layer of sweet and savory goodness. This isn't just breakfast food anymore; it's a gourmet treat, a versatile snack, and an absolute showstopper that will leave everyone begging for more.

Often referred to as "pig candy," this delightful creation takes the humble strip of bacon and elevates it to an entirely new level. As the very definition of "candied" suggests – encrusted or coated with sugar, or impregnated with sugar – this recipe transforms bacon into a truly unique delicacy. It's a welcome exception to the rule that crispy bacon hardly ever needs dressing up, offering a caramelized sweet and spicy coating that's simply irresistible. Once you try this candied bacon recipe, there’s truly no going back.

Table of Contents

What Exactly is Candied Bacon?
The Irresistible Appeal: Why Candied Bacon Reigns Supreme
Essential Ingredients for Your Candied Bacon Recipe
Step-by-Step Guide to Perfect Candied Bacon
Tips for Perfection: Achieving That Golden Crunch
Serving Suggestions: Beyond the Breakfast Plate
Storage and Reheating Your Pig Candy
Troubleshooting Common Issues
Variations to Explore: Customizing Your Candied Bacon

What Exactly is Candied Bacon?

At its core, candied bacon is precisely what it sounds like: bacon that has been coated and baked with a sugary mixture until it becomes delightfully crispy and caramelized. The concept of "candied" food isn't new; we've seen it in candied fruit, also known as glacé fruit, where pieces of fruit are placed in heated sugar syrup, which absorbs the moisture from within the fruit, preserving it and giving it a sweet, firm texture. While bacon isn't fruit, the principle of using sugar to create a unique texture and flavor profile remains the same.

In the case of this delectable candied bacon recipe, the sugar, often brown sugar, maple syrup, or even caramel, is applied to thick-sliced bacon strips before they are baked in the oven. As the bacon cooks, its fat renders, and the sugar melts, creating a bubbling, sticky glaze that adheres to the bacon. This process results in a magnificent transformation: the bacon becomes incredibly crispy, while the sugar caramelizes into a hard, shiny coating. The result is a complex flavor profile that is salty, sweet, smoky, savory, and often, with the addition of spices, delightfully spicy. It's this intricate balance that makes candied bacon so addictive, earning it the affectionate nickname "pig candy."

The Irresistible Appeal: Why Candied Bacon Reigns Supreme

Why has the candied bacon recipe captured the hearts (and stomachs) of so many? It's the ultimate fusion of contrasting flavors and textures. You get the inherent saltiness and umami of the bacon, perfectly balanced by the rich sweetness of the caramelized sugar. Then there's the texture: the crispiness of the bacon itself, combined with the slight chew and satisfying snap of the candied coating. This combination creates an experience that is truly unique and highly addictive. One bite will have you instantly hooked.

Beyond its incredible taste, candied bacon offers unparalleled versatility. It's not just for breakfast anymore. While it certainly makes an extraordinary addition to any brunch spread, its applications extend far beyond. Imagine crumbling it over a fresh salad for a surprising sweet and savory crunch, or using it as an unforgettable garnish for a Bloody Mary. It can be a standalone snack, a sophisticated appetizer at a party, or even a unique dessert component. The ease of making this candied bacon recipe also adds to its appeal; it typically calls for just a few ingredients and can be made in the oven in just half an hour, making it an accessible indulgence for any home cook.

Essential Ingredients for Your Candied Bacon Recipe

Making the perfect candied bacon recipe doesn't require a long list of exotic ingredients. In fact, one of its beauties is its simplicity, often calling for as few as five ingredients. However, the quality of these core components significantly impacts the final product. Here’s a breakdown of what you’ll need to create this irresistible treat.

Choosing the Right Bacon

The foundation of any great candied bacon recipe is, naturally, the bacon itself. While any bacon can technically be candied, certain types yield superior results:

Thick-Cut Bacon: This is highly recommended. Thicker slices stand up better to the baking process, preventing them from becoming overly brittle or burnt. They also provide a more substantial bite and a better fat-to-meat ratio, which is crucial for rendering properly and creating that perfect caramelized coating.
Smoked Bacon: A good quality smoked bacon will add an extra layer of savory depth to your candied creation, enhancing the overall flavor profile. Avoid overly lean bacon, as the fat is essential for the rendering process that helps the sugar adhere and caramelize beautifully.
Avoid Flavored Bacon: Unless you're intentionally experimenting, stick to plain smoked bacon. Maple-flavored bacon, for instance, might make your final product overly sweet or clash with the added sugars.

The Sweet Component

This is where the "candied" magic truly happens. You have several excellent options, and often a combination works best:

Brown Sugar: This is the most common and arguably the best choice for candied bacon. Its molasses content adds a rich, caramel-like flavor that complements the bacon beautifully. Both light and dark brown sugar work well, with dark brown sugar offering a deeper, more robust flavor.
Maple Syrup: Pure maple syrup (Grade A or B) adds a distinct, natural sweetness and a lovely stickiness that helps the sugar adhere. It also contributes to the beautiful glaze. Many recipes suggest stirring together brown sugar, maple syrup, and black pepper for the coating.
Granulated Sugar: While less common as the primary sweetener, a small amount can be used to add extra crispness to the coating. However, it lacks the depth of flavor that brown sugar provides.
Honey: Can be used in small amounts for a different type of sweetness and glaze.

The Secret Spices (Optional, but Highly Recommended)

While the sweet and salty combination is fantastic on its own, a touch of spice elevates candied bacon to gourmet status. These additions create that delightful "salty, sweet, smoky, savory, and spicy" complexity that makes it so irresistible:

Black Pepper: Freshly ground black pepper is a must. Its pungent bite cuts through the richness and sweetness, adding a subtle warmth and sophistication.
Cayenne Pepper or Chili Powder: For those who love a kick, a pinch of cayenne or chili powder adds a fantastic spicy element that contrasts beautifully with the sweetness. Start with a small amount and adjust to your preference.
Smoked Paprika: Enhances the smoky notes of the bacon and adds a lovely color.
Cinnamon: A surprising but delicious addition, especially if you're leaning into a more dessert-like profile, as seen in candied pecans recipes where nuts are coated in cinnamon and sugar.

Step-by-Step Guide to Perfect Candied Bacon

Making this easy candied bacon recipe is incredibly straightforward, primarily relying on oven baking. Here’s a detailed guide to ensure your success:

Preheat Your Oven: Begin by preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius). This ensures the oven is at the correct temperature from the moment the bacon goes in, promoting even cooking and caramelization.
Prepare Your Baking Sheets: Line two rimmed baking sheets with parchment paper. This is a crucial step! The sugar will melt and caramelize, becoming very sticky. Parchment paper prevents the bacon from sticking to the pan and makes cleanup infinitely easier. Do not use foil directly, as the sugar can stick to it.
Prepare the Bacon: Separate the bacon into individual strips. Lay them out on a few layers of paper towels and blot each strip dry thoroughly. Removing excess moisture is key to achieving maximum crispiness and allowing the sugar to adhere properly.
Arrange on Baking Sheets: Arrange the bacon strips in a single layer on the prepared baking sheets. Ensure there’s a little space between each strip to allow for even cooking and air circulation. Overcrowding the pan will result in steamed, rather than crispy, bacon.
Apply the Coating: In a small bowl, combine your chosen sweet components (e.g., brown sugar, maple syrup) and spices (e.g., black pepper, cayenne). You can spread the sugar mixture on a large plate or cutting board and dredge each bacon strip through it, ensuring it’s fully coated on both sides. Alternatively, you can sprinkle the mixture generously over the bacon strips once they are laid out on the parchment paper. For an even coating, some prefer to brush a thin layer of maple syrup onto the bacon first, then sprinkle the brown sugar mixture over it.
Bake Until Crispy and Caramelized: Place the baking sheets in the preheated oven. Bake for approximately 18-25 minutes, or until the bacon is crispy and the sugar coating is bubbling and caramelized. The exact time will vary depending on the thickness of your bacon and your oven's calibration. Keep a close eye on it, especially towards the end, as sugar can burn quickly. You may need to rotate the pans halfway through baking for even cooking.
Cool and Harden: Once you pull this candied bacon out of the oven, it will still be pliable and the sugar will be very hot and sticky. Carefully transfer the bacon strips, still on the parchment paper, to a wire cooling rack. This allows air to circulate around the bacon, helping it to crisp up as it cools. As it cools, the sugar will harden, creating that characteristic candied crunch. Do not attempt to remove it from the parchment paper until it is completely cool, or the sugar will stick.
Break Apart and Serve: Once completely cooled and hardened (this can take 15-30 minutes), the candied bacon will easily peel off the parchment paper. If some pieces stick, gently pry them off. If the sugar has hardened into a solid mass, you can break it apart into individual pieces.

Tips for Perfection: Achieving That Golden Crunch

While the candied bacon recipe is simple, a few expert tips can elevate your results from good to absolutely phenomenal:

Don't Skimp on the Parchment Paper: As mentioned, this is non-negotiable. It ensures easy release and minimal cleanup. Silicone baking mats (Silpat) also work wonderfully.
Blot, Blot, Blot: Excess moisture from the bacon will hinder crispiness. Patting it thoroughly dry is a small step with a big impact.
Single Layer is Key: Overlapping bacon strips will steam instead of crisp, resulting in chewy, rather than crunchy, candied bacon. Give each strip its space.
Watch Like a Hawk: Sugar goes from perfectly caramelized to burnt in a matter of seconds. Stay near the oven, especially during the last 5-7 minutes of baking. If you notice the edges browning too quickly, you can reduce the temperature slightly or remove it from the oven.
Cool Completely on a Rack: This allows air circulation, which is vital for the sugar to set and the bacon to achieve maximum crispness. Don't be tempted to try it warm off the sheet, as it will be soft and sticky.
Adjust Sweetness and Spice: This recipe is highly adaptable. Love it sweeter? Add more brown sugar. Crave more heat? Increase the cayenne. Experiment to find your perfect balance.

Serving Suggestions: Beyond the Breakfast Plate

The versatility of this candied bacon recipe is one of its most appealing features. While it’s a showstopper at breakfast or brunch, its applications are truly endless:

Standalone Snack: It’s incredibly addictive on its own. Serve it on a platter for guests, or keep a stash for yourself!
Breakfast & Brunch Star: Elevate your pancakes, waffles, or French toast by serving candied bacon alongside. It’s also fantastic crumbled over scrambled eggs or an omelet.
Salad Topping: Crumble it over a fresh green salad with a vinaigrette dressing for an unexpected sweet and savory crunch. It pairs particularly well with salads containing fruit or nuts.
Garnish for Drinks: The ultimate garnish for a Bloody Mary or a spicy cocktail. Its salty-sweet profile complements savory drinks perfectly.
Appetizer: Arrange on a charcuterie board with cheeses, fruits, and crackers. The combination of textures and flavors is sophisticated and delightful.
Dessert Component: Yes, really! Crumble it over vanilla ice cream, incorporate it into chocolate chip cookies, or use it as a topping for cupcakes or brownies. The salty crunch contrasts beautifully with sweet desserts.
Sandwich Upgrade: Add a strip or two to your BLT or turkey sandwich for an elevated flavor experience.

Storage and Reheating Your Pig Candy

If by some miracle you have leftover candied bacon (it’s rare!), proper storage will help maintain its crispness and flavor.

Storage: Once completely cooled, store candied bacon in an airtight container at room temperature for up to 3-4 days. For longer storage, you can refrigerate it for up to a week. Make sure it's fully cooled before sealing, as any residual warmth will create condensation and make it soggy.
Freezing: Candied bacon can be frozen for up to 1 month. Lay the cooled strips in a single layer on a parchment-lined baking sheet and freeze until solid. Then transfer them to a freezer-safe bag or container, separating layers with parchment paper.
Reheating: To restore its crispness, reheat candied bacon in a preheated oven at 300-325°F (150-160°C) for 5-10 minutes, or until warmed through and crispy again. Avoid the microwave, as it will make the bacon chewy and the sugar gummy.

Troubleshooting Common Issues

Even with a simple candied bacon recipe, minor hiccups can occur. Here’s how to address them:

Bacon is Chewy/Soggy:
- Did you blot the bacon dry? Excess moisture is the enemy of crispiness.
- Was the oven hot enough?
- Did you overcrowd the pan? Give bacon space to cook evenly.
- Did it cool completely on a wire rack? This is essential for the sugar to harden and the bacon to crisp up.
Sugar is Gummy/Sticky:
- It likely didn't cook long enough, or the sugar didn't fully caramelize. Return it to the oven for a few more minutes, watching carefully.
- Too much moisture in the bacon can also prevent the sugar from setting properly.
Bacon Burnt/Sugar Burnt:
- The oven temperature might be too high, or it was left in too long. Sugar burns quickly once it reaches its caramelization point. Next time, reduce the temperature slightly or start checking it sooner.
- Thinner bacon cooks faster, so adjust baking time accordingly.
Sugar Fell Off:
- The bacon might not have been dry enough, preventing the sugar from adhering.
- Not enough sugar was applied, or it wasn't pressed into the bacon.
- It was handled before the sugar had a chance to fully cool and harden.

Variations to Explore: Customizing Your Candied Bacon

Once you’ve mastered the basic candied bacon recipe, feel free to experiment with different flavor profiles:

Spicy Candied Bacon: Increase the amount of cayenne pepper or add a pinch of red pepper flakes. You could also try a dash of hot sauce brushed on before the sugar.
Maple-Pecan Candied Bacon: Inspired by the candied pecans recipe, chop some pecans finely and mix them with your brown sugar and maple syrup mixture before coating the bacon. The nuts will toast and add another layer of crunch and flavor.
Garlic & Herb Candied Bacon: For a savory-sweet twist, add a small amount of garlic powder and dried herbs like thyme or rosemary to your sugar mixture. Use sparingly to avoid overpowering the bacon.
Espresso Candied Bacon: A pinch of instant espresso powder or finely ground coffee can add a subtle bitterness and depth that complements the chocolate notes of brown sugar and the smokiness of bacon.
Chipotle Candied Bacon: Use chipotle powder for a smoky, spicy kick that's different from cayenne.
Bourbon Candied Bacon: Add a tablespoon of bourbon to your maple syrup mixture for a sophisticated, boozy undertone. Reduce the liquid slightly if adding alcohol.

The beauty of this candied bacon recipe lies in its adaptability. It’s a little bit of everything: salty, sweet, smoky, savory, and spicy. It’s a dish that brings joy, whether served as a simple snack or as a decadent addition to a special meal. The delicious nuts are coated in cinnamon and sugar in a candied pecans recipe, and similarly, your bacon will be transformed into a crispy, sweet, and salty masterpiece. Fill up small jars to give as gifts, or simply enjoy it all yourself. This easy candied bacon recipe makes for the perfect sweet and salty snack, appetizer, or breakfast. So, go ahead, preheat that oven, and prepare to be instantly hooked!

Have you tried making candied bacon before? What are your favorite variations or serving suggestions? Share your thoughts and tips in the comments below! And if you loved this recipe, be sure to share it with your friends and family. Happy cooking!

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